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Herly Evanuarini
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Jurnal Ilmu dan Teknologi Hasil Ternak
Published by Universitas Brawijaya
ISSN : 19780303     EISSN : 23381620     DOI : https://doi.org/10.21776/ub.jitek
Core Subject : Education, Agriculture,
Agriculture, Biological Sciences & Forestry Education Other
The journal will consider primary research and review articles from any source if they make an original contribution to the experimental or theoretical understanding and application of theories and methodologies of some aspects of animal products and technology-related field. It offers reader the opportunity to tap into the future of animal product technology. The journal reports advanced research results in food science, microbiology, biotechnology of animal products, functional food derived from animal products, and current findings in processing technology for animal products. Animal products include meat, dairy, poultry, insects and their by-products. It is essential reading for anyone needing to keep abreast of current findings in animal products and technology.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 14 Documents
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Search results for , issue "Vol. 15 No. 3 (2020)" : 14 Documents clear
Antibiotic Residues and Microbial Contamination in Animal-Derived Foodstuffs in Pontianak City, Indonesia
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.3

Abstract

Nowadays, demand for foods of animal origin is not limited in terms of quantity, but also the quality, nutritional value and safety for human consumption. Animal-derived foodstuffss can contain biological and chemical hazards through a contamination process. The aim of this study was to detect antibiotic residues and microbial contaminants in animal-derived foodstuffs, i.e. chicken meat, eggs, beef and pork. Samples were collected from different traditional markets (Flamboyan, Mawar, Kemuning and Dahlia) in Pontianak city, Indonesia. Antibiotic residues in foodstuffs were detected using the bioassay method against 4 classes of antibiotics (aminoglycoside, macrolide, penicillin and tetracycline), while the tested microbial contaminants included total plate count (TPC), Escherichia coli, Coliform and Salmonella sp.. Data obtained were analyzed using descriptive statistics. The results showed that antibiotic residues were only detected in chicken products. In chicken meat, 3 (60%) samples tested positive for tetracycline, while in chicken eggs, 3 (60%) and 5 (100%) samples tested positive for aminoglycoside and penicillin, respectively. As per the SNI 7388:2009, of the analyzed samples, 12 (100%) chicken meat, 6 (75%) beef and 5 (100%) pork samples exceeded the limit for TPC; 5 (41.67%) chicken meat and 5 (100%) pork samples exceeded the limit for both coliform bacteria and E. coli; and 7 (58.33%) chicken meat and 3 (37.5%) beef samples were positive for Salmonella. In conclusion, considerable levels of microbial contamination were detected in chicken and beef products in Pontianak city.
Effect of Dietary Agaricus bisporus and Auricularia auricula Crude Extract Suplementation on Carcass Quality of Broiler
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.6

Abstract

This research was conducted to examine Agaricus bisporus and Auricularia auricula crude extract using different solvents (water, ethanol, and methanol) on infrared spectroscopy absorbance during extraction and the impact on broiler carcass. Agaricus bisporus and Auricularia auricula crude extracts were scanned using fourier transform infrared (FT-IR) spectroscopy. Each mushroom crude extract was chosen and applied into broiler diets as feed additive at 0%, 0.4%, 0.8%, 1.2%, and compared zinc bacitracin inclusion. Variable measured were final live weight, carcass yield, breast meat yield, and abdominal fat yield of broiler. Two hundred and forty day-old chicks were randomly allocated into eight dietary treatments, each treatment was replicated three times with ten chicks for each pen. Diets and water were offered ad libitum. Methanolic extract showed monosaccharide absorption peak in fingerprint region at wavelength 890 cm-1, 930 cm-1, 1050 cm-1, 1150 cm-1 which indicates alpha and beta linkage than the others solvent. Even so, dietary inclusion of methanolic extracts of Agaricus bisporus and Auricularia auricula did not show any effect on final live weight and the yiled of carcass, breast meat and abdominal fat of broiler. In conclusion, methanolic extraction is effective to extract monosaccharides with α- and β- linkages from Agaricus bisporus and Auricularia auricula, while the dietary inclusion of methanolic extracts of both edible mushroom and zinc bacitracin has no effect on carcass quality of broilerin broiler diets did not show differences between treatments as well as zinc bacitracin group.
Mechanical, Chemical and Microstructure Properties of Composite Edible Film Added with Modified Casein
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.4

Abstract

Edible film is potentially applied to replace non-biodegradable packaging for animal products, e.g. meat and meat products. The overall objective of this study was to observe the effect of different addition levels of modified casein hydrolysate (casein-catechin complexes) on mechanical (film thickness, water vapor permeability, tensile strength, elasticity), chemical (moisture content, water activity, and solubility) and microstructure properties of composite edible casein film. The edible films were formulated according to different combinations of modified casein hydrolysate and casein film solution (0.50:0.25, 0.50:0.50, 0.75:0.25, and 0.75:0.50) and compared with control (without addition of modified casein). No significant effects of the treatment were found on film thickness, water vapor permeability, tensile strength, elasticity, moisture content, water activity, and solubility of the composite edible film. However, the micrographs show that the amount of polymer was higher as the proportion of catechin was increased. In conclusion, the addition of catechin-added casein (modified casein) to casein edible film solution at up to 0.5% did not alter the mechanical properties, moisture content, water activity and solubility of the composite edible film.
The Use of Watermelon Rind Flour as Stabilizer for Reduced Fat Mayonnaise
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 15 No. 3 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.03.5

Abstract

Reduced fat mayonnaise is a mayonnaise that reduces some oil to reduced fat content, but reduced fat mayonnaise has a disavantages. A decrease in the oil phase which can affect the stability of the mayonnaise emulsion. One alternative is the addition of watermelon rind flour to increase the quality of mayonnaise. The purpose of this study was to determine the quality of mayonnaise with the addition of watermelon rind flour as stabilizer. The method used was experimental design using a completely randomized design. The treatment were the addition of watermelon rind flour as much as 2%, 4%, 6% and control as a comparison. Data were analyzed by analysis of variance and continued with UJBD. The results showed that the addition of watermelon rind flour gave highly significant effect on emulsion stability and moisture content, had a significant effect on pH and did not gave significant effect on sensory evaluation of mayonnaise. This study concluded that the addition of 6% watermelon rind flour as stabilizer produces good quality mayonnaise.

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